Chocolate mint whipped cream:

Instructions

Prepare the strawberries:

In a medium bowl, stir together the strawberries, vodka and sugar. Cover and chill in the refrigerator for 1-2 hours, depending on how strong you want the vodka flavor.

Drain (save the flavored vodka for mixed drinks).

Prepare the shortcakes:

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, salt and sugar.

Add the butter and use either a pastry blender or your fingers to incorporate the butter and dry ingredients. The pieces can range from pea sized to coarse cornmeal.

Pour the cream into the bowl and use a fork to incorporate it into the dough. The less the dough is worked, the softer the final product will be. Kneed the dough briefly if necessary and a few additional tablespoons of cream may be added if it needs help coming together.

Divide the dough into 5 balls and lay them out on the baking sheet several inches apart. Flatten slightly with your hand. (Note: you can also create smaller dessert portions by dividing the dough into smaller equal portions.)

Bake for 15-18 minutes, rotating the baking sheet halfway through.

Prepare the chocolate mint whipped cream:

In a small saucepan, bring the sugar, water, and chocolate mint leaves to a boil over medium-high heat. Cook until the sugar is just dissolved and remove from the heat. Steep for 20 minutes. Strain the syrup through a fine mesh strainer into a small measuring cup. Make sure to press the syrup from the mint leaves to get the most flavor.

In a large bowl, whisk the heavy cream until it reaches a soft peak. Whisk in the chocolate mint syrup.

Plate the dessert:

Slice the shortbread in half. Add a generous serving of the drunken strawberries followed by a dollop of chocolate mint cream. Serve at room temperature.